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These brown sugar baked carrots are a sweet and savory side dish that’s perfect for holidays or weeknight dinners. They’re roasted to tender, caramelized perfection with a light brown sugar glaze, a hint of orange, and topped with fresh parsley and thyme.
Love easy sides? Try roasted butternut squash, maple glazed carrots, or balsamic brussels sprouts next!
These brown sugar carrots are a perfect addition to any meal, from holiday feasts to everyday dinners. They always make my Thanksgiving menu alongside like gluten-free cornbread stuffing, broccoli casserole, and pumpkin feta salad.
Just like roasted root vegetables, roasting intensifies that flavors and brings out the vegetable’s natural sugars. They’re perfectly tender (not mushy!) and coated in a caramel-like sauce you’ll want to eat with a spoon.
Looking for more easy sides? Try french green beans, roasted delicata squash, or maple roasted brussels sprouts and butternut squash.
Ingredients You Need
Here’s what you need to make these delicious baked brown sugar carrots. For exact measurements, check the recipe card below.
- Carrots: Use whole carrots and cut them into uniform pieces, or buy pre-cut to save time.
- Light Brown Sugar: Adds sweetness for the caramelized coating.
- Unsalted Butter or Olive Oil: Adds richness and helps the carrots roast evenly.
- Orange Zest and Juice: Adds a subtle citrus note that pairs beautifully with the brown sugar.
- Fresh Parsley and Thyme: For a touch of color and freshness; add them at the end for best flavor.
Need another holiday side dish? Try acorn squash casserole, cauliflower gratin, or sourdough stuffing too.
Recipe Variations
- Add honey: Drizzle a tablespoon of honey over the carrots for extra sweetness.
- Swap the herbs: Use rosemary or sage if you prefer, or add a sprinkle of cinnamon for a warm, cozy flavor.
- Make it dairy-free: Use olive oil instead of butter.
How to Make
Here’s a simple step-by-step guide, with photos, to make these caramelized brown sugar carrots. For the full recipe, check the printable version at the end of this post.
Step 1. Prep the Carrots. Peel and cut the carrots into 2-inch pieces, then arrange them in an even layer on the baking sheet.
Step 2. Make the Brown Sugar Glaze: Mix together the brown sugar, melted butter , salt, orange zest, and orange juice.
Step 3. Coat the Carrots: Pour the brown sugar mixture over the carrots, toss to coat them evenly, then spread them back into an even layer.
Step 4. Roast the Carrots: Bake for 30-35 minutes, tossing halfway through, until the carrots are fork-tender and caramelized. Sprinkle with parsley and thyme, toss to coat, and serve warm.
Expert Tips
- Use fresh herbs for garnish. Parsley and thyme add brightness and fresh flavor to the dish.
- Cut the carrots the same size. This ensures they cook evenly.
- Don’t overcrowd the pan. If the carrots are too close together, they’ll steam instead of roasting.
- Toss halfway through roasting. This helps ensure the carrots are evenly caramelized and fork-tender.
Recipe FAQs
Yes, baby carrots work well and save prep time. Be sure to choose fresh, firm baby carrots and adjust the roasting time slightly, as they may cook faster.
Make sure you toss the carrots halfway through roasting to prevent burning. If you notice they’re browning too quickly, you can reduce the oven temperature to 400°F for the remainder of the cook time.
You can peel and cut the carrots and mix the glaze ingredients up to 1 day ahead. Store them separately in the fridge, then coat and roast just before serving.
What to Serve with Glazed Carrots
Roasted brown sugar carrots are slightly sweet, so they pair best with savory dishes that balance out their caramelized flavor. They’d be ideal to roast in the oven at the same time as greek chicken meatballs, harissa chicken, or honey garlic salmon.
They’re also a perfect holiday side dish alongside some classic Thanksgiving recipes and Christmas dishes:
Store and Make-Ahead Tips
To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
To make ahead: Prep the carrots and mix the glaze ingredients up to 1 day in advance. Store separately in the fridge, and combine just before roasting.
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Brown Sugar Baked Carrots
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Ingredients
- 2 lb carrots peeled and cut diagonally into 2-inch pieces
- 1/4 cup light brown sugar packed
- 3 Tablespoons unsalted butter melted (or olive oil)
- 3/4 teaspoon kosher salt
- 1 teaspoon orange zest
- 1 Tablespoon orange juice
- 1 Tablespoon chopped parsley
- 2 teaspoons chopped thyme
Instructions
- Preheat the oven to 425°F. Grease a large rimmed baking dish with nonstick spray or olive oil. Arrange the carrots on the sheet pan in an even layer.2 lb carrots
- In a medium bowl, combine the brown sugar, butter, salt, orange zest, and orange juice. Sprinkle the mixture over the carrots and use your hands to toss them to coat, arranging them back into an even layer.1/4 cup light brown sugar, 3 Tablespoons unsalted butter, 3/4 teaspoon kosher salt, 1 teaspoon orange zest, 1 Tablespoon orange juice
- Roast in the preheated oven for 20-25 minutes, tossing halfway, until they’re fork-tender and deeply caramelize.
- Sprinkle them with parsley and thyme then toss them one more time to coat them in the glaze from the pan. Transfer them to a serving platter and garnish with more herbs as desired.1 Tablespoon chopped parsley, 2 teaspoons chopped thyme
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
